Blooming Onions are a fantastic (once in awhile!) treat that we really enjoy. Here is a fairly simple Copycat recipe for one of our family’s favorites, the Outback Steakhouse Blooming Onion.
You’ll Need:
2 Vidalia or Texas Sweet Onions
Batter:
1/3 C. Cornstarch
3/4 C. Flour
1/2 c. panko bread crumbs
1 tsp. Garlic — minced
1 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Pepper
1 Can Flat Beer (not lite)
Seasoned Flour:
1 C. Flour
2 tsp. Paprika
1 tsp. Garlic powder
1/4 tsp. Pepper
1/8 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
Plunge the onion into boiling water for 1 minute. Remove from boiling water and plunge into Ice water for 3 minutes.
While it’s cooling, mix the seasoned flour mixture in a medium size bowl and set aside.
Take it out of the water and gently “drop” it root end facing down, onto a counter top until it “flowers”.
Dip onion in seasoned flour and remove excess by shaking. Dip into the batter.
Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes, or until golden brown.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1/2 c. Mayonnaise
1/2 c. Sour cream
1/8 C. Chili sauce
1/8 tsp. Cayenne pepper
To make the creamy chili sauce, simply combine all ingredients in a small bowl, mixing well. Sauce recipe may be doubled, if needed.
© Can Stock Photo Inc. / bhofack2
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